For a little bite of chocolate bliss, nothing can top an orange chocolate pot de crèam.
How Smooth Is That
Pot de crème is a middle custard, which means that it's a bit heavier than flan but a little lighter than a crème brulée. Since this is a custard, we will be cooking this in a water bath, otherwise known as a Bain Marie, to prevent the custard from cracking. You will find yourself using a Bain Marie when you make any custard whether it is a pudding or a cheesecake.
The name pot de crème comes from the fact that traditionally this dessert was served in a little pot with a lid on it. I prefer to serve it in a ramekin and top it with a crème chantilly. Although this dessert is rather similar to pudding, the texture is much smoother like chocolate velvet and the flavor is much more complicated. This recipe for orange chocolate pot de crèam is relatively basic. Once you get the hang of it you can explore adding spices and other flavors to suite your tastes.
Orange Chocolate Pot de Crèam
- 8 ounces milk
- 3 ounces cream
- 4 ounces of semi-sweet chocolate
- 2 ounces of sugar
- 1 large egg
- 2 egg yolks
- Zest of one orange
- Melt the chocolate over a Bain Marie.
- Scald the milk and cream with the orange zest.
- Whisk the eggs and sugar together.
- Whisk the melted chocolate into the egg and sugar.
- Temper the scalded milk into the chocolate mixture.
- Strain the mixture into a large measuring cup.
- Pour into ramekins.
- Using a spoon remove the air bubbles.
- Place into a baking or roasting pan.
- Place into your oven.
- Fill with water up to halfway up the ramekin.
- Bake at 325 degrees Fahrenheit until the center is set. Check at about 15 minutes.
- Take out of oven and let set, at least 10 minutes.
- Chill overnight.
These are best served with crème Chantilly. For a fun touch, dust the rims of the ramekins with vanilla sugar just before adding the crème Chantilly.